On-Board Handling

Fishes caught lining are undergone immediate process like killing, bleeding, evisceration and de-gilling & followed by immediate chilling in ICE: SW slurry.

  • Storage temperature -0-2 C
  • Fish Temperature –
  • For fish held iced or refrigerated on board the vessel and delivered 24 or more hours after death: the core temperature should be 4.4 °C
  • For fish held iced or refrigerated on board the vessel and delivered from 12 to less than 24 hours after death: the core temperature should be 10 °C or below.
  • For fish held ice or refrigerated on board the vessel and delivered in less than 12 hours after death: the core temperature should demonstrate that appropriate chilling methods were used onboard the harvest vessel. (Presence of ice completely covering the fish and storage temperature near to 0 °C.)
Fish Purchase

Fishes are purchased after satisfying boat hygiene inspection, gathering fishing information, and preservation status as per the documented procedures and are graded, weighed and tagged individually.